Several common methods of quick-freezing shrimp

冷冻方法 (Method)

冻结时间 (Freezing Time, to -18℃ at core)

优点 (Advantages)

缺点 (Disadvantages)

适用场景 (Applications)

静态空气冷冻 (Still Air Freezing)

12–24 小时以上 (Over 12–24 h)

设备简单，投资低 (Simple equipment, low investment)

速度慢，冰晶大，解冻流失多，品质下降 (Slow, large ice crystals, high drip loss, poor quality)

小规模、家庭或低端市场 (Small scale, household, low-end market)

强制风冷速冻 (Blast Freezing)

4–8 小时 (4–8 h)

冻结速度快，适合大批量，品质较好 (Fast freezing, suitable for mass production, good quality)

能耗高，设备成本中等 (High energy consumption, medium equipment cost)

工厂速冻车间，常规出口虾 (Factories, standard export shrimp)

接触式板式速冻 (Plate Freezing)

2–6 小时 (2–6 h)

传热效率高，速度快，能耗低 (High heat transfer, fast, relatively low energy)

只适合规则包装 (Only for regular packs)

包装虾仁、盒装产品 (Packed shrimp meat, boxed products)

浸液速冻 (Immersion Freezing)

1–4 小时 (1–4 h)

速度快，传热好 (Fast, efficient heat transfer)

可能影响风味，液体消耗高 (May affect flavor, high liquid cost)

特殊工艺，小批量 (Special process, small batch)

喷淋/淋液速冻 (Spray Freezing)

2–5 小时 (2–5 h)

连续生产，降温快 (Continuous process, fast cooling)

设备复杂，液体成本高 (Complex equipment, costly liquid)

连续生产线 (Continuous production line)

液氮速冻 (Cryogenic Freezing)

几分钟–1 小时 (Minutes–1 h)

极快，品质接近鲜虾 (Ultra-fast, near fresh quality)

成本极高，操作复杂 (Very costly, complex operation)

高端出口、高附加值产品 (High-end export, premium products)

加冰衣冷冻 (Glazing + Freezing)

取决于速冻方式 (Depends on method)

防止氧化、脱水、冻烧 (Prevents oxidation, dehydration, freezer burn)

工序增加，冰衣厚度需控制 (Extra step, need to control glaze thickness)

出口产品常用，延长货架期 (Common in export, longer shelf life)